Swimming Angel Chicken Recipe

Ingredients

1/2 pound Chicken, sliced thin

7 ounce coconut milk

1 1/2 bunch spinach

2 tablespoon red curry paste

7 ounce coconut milk

2 tablespoon fish sauce

1/4 cup sugar

2 tablespoon tamerid

1/2 cup peanuts, roasted and chopped in blender.

Cook chicken in coco nut milk in frying pan until almost done, about 10 minutes.

Remove only the chicken from the wok and place on top of a bed of spinch. Pour peansut sauce over chicken before serving.

Blanch spinach in water for 3 minutes.

Combine all the peanut sauce ingredients and simmer for 10 minutes, stirring frequently.